tag:blogger.com,1999:blog-12910213.post8373288276360234716..comments2023-10-06T09:46:43.997+01:00Comments on Joanna's Food: Bread and butter puddingJoannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-12910213.post-22680179605367809192008-04-13T15:54:00.000+01:002008-04-13T15:54:00.000+01:00Not at all peasant, quite the opposite in fact. J...Not at all peasant, quite the opposite in fact. Judge for your self:-<BR/><BR/>Michael Smith's Bread and Butter Pudding.<BR/><BR/>2oz softened, unsalted butter.<BR/>6oz seedless raisins or sultanas soaked overnight in 2-3 tablespoons of sherry, gin, brandy or whiskey. (Personally, I'd do it in the microwave on very low for a minute or so).<BR/>8 thin slices of good white bread, de-crusted.<BR/>4oz sieved apricot jam.<BR/>3 large eggs beaten with 2 extra egg yolks.<BR/>2oz caster sugar.<BR/>1/2 pint of rich milk.<BR/>1 teaspoon vanilla essence or pod.<BR/>1/2 pint double cream.<BR/>Icing sugar.<BR/><BR/>Method.<BR/><BR/>Butter a 9 or 10 inch round ovenproof dish with a little of the softened butter, scatter the soaked rasins evenly over the bottom of the dish.<BR/><BR/>Butter the bread and make four large sandwiches with the apricot jam. Cut each one into six pieces or circles with a small cutter. Arrange these, ovrlapping if necessary, around the edge of the dish.<BR/><BR/>Beat the eggs and yolks with the sugar. Bring the milk, vanilla cream to the boil.<BR/><BR/>Pour the hot liquid into egg mixture and mix thoroughly with a balloon whisk.<BR/><BR/>Ladle the custard over the bread pieces, gently to keep them in place. Leave for 10 minutes.<BR/><BR/>Place the dish in a bain-marie and bake in a 160C oven for 45-60 minutes or until the custard is just set and the bread lightly browned. (Personally I don't use the bain-marie).<BR/><BR/>Dredge with icing sugar and place under a very hot grill for few minutes to caramelize.<BR/><BR/>If you do use this recipe, please let me know what you think of it, it is my favourite!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-48498784199911012722008-04-13T10:01:00.000+01:002008-04-13T10:01:00.000+01:00TA that would be really kind ... I've just looked ...TA that would be really kind ... I've just looked in Michael Smith's <I>Fine English Cookery</I>, and there's no b&b pud - it's perhaps a bit too peasant for a book of fine food ;)<BR/><BR/>Thanks<BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-58361044716758494512008-04-12T15:49:00.000+01:002008-04-12T15:49:00.000+01:00Joanna, the recipe I use is from a 1970s Bon Apeti...Joanna, the recipe I use is from a 1970s Bon Apetit magazine, would you like me to post it here for you?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-41275283568019311102008-04-12T08:23:00.000+01:002008-04-12T08:23:00.000+01:00You've got to wonder about some of these books, wh...You've got to wonder about some of these books, whether or not anybody actually bothers to test the recipes out!<BR/><BR/>Glad it all turned out OK in the end.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-40364953338173637402008-04-11T21:25:00.000+01:002008-04-11T21:25:00.000+01:00I have made other variations such as using chocola...I have made other variations such as using chocolate. Also apple and banana. Always good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-39536049212165480612008-04-11T20:01:00.000+01:002008-04-11T20:01:00.000+01:00I hate that - when recipies aren't adapted properl...I hate that - when recipies aren't adapted properly. I also think that common sense is an essential skill when following recipes - sometimes you know there's a good idea there, but you're going to do it differently.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12910213.post-58475227474865700032008-04-11T16:51:00.000+01:002008-04-11T16:51:00.000+01:00Mmm, I think I'll look up the Michael Smith recipe...Mmm, I think I'll look up the Michael Smith recipe, as he is generally good and reliable ... thanks for the tip<BR/><BR/>And, yes, Tanna, I agree - far too much sugar in most recipes. Salt too, now I come to think of it<BR/><BR/>JoannaJoannahttps://www.blogger.com/profile/06790888857849562408noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-14094919981710610812008-04-11T14:17:00.000+01:002008-04-11T14:17:00.000+01:00Now what does that tell us about how much sugar re...Now what does that tell us about how much sugar recipes call for as well as raisins!MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-12910213.post-77025944783513915552008-04-11T09:20:00.000+01:002008-04-11T09:20:00.000+01:00Well, it seems that you had a success DESPITE the ...Well, it seems that you had a success DESPITE the recipes! I adore B & B pudding and have a Michael Smith recipe which I shall just HAVE to do again tomorrow, thank your for the inspiration. :-)Anonymousnoreply@blogger.com